Easy Chocoflan Cake

Easy Chocoflan Cake

This chocoflan recipe is amazing, very easy and simple to make but so delicious. Chocolate cake is topped with creamy flan and sweet caramel, two distinctive flavours in one, I'm sure you'll love it! But this chocoflan recipe is so easy to make, you could watch the video and see for yourself. Enjoy to cook and to eat this amazing cake!


10 pieces
8 for flan, and 2 for cake
425 g
200g - for sugar caramel, 100g - for flan, 125g - for cake
1100 ml
1000ml for flan, and 100ml for cake
Vanilla Extract
1 piece
Sunflower oil
100 ml
White flour
160 g
Baking powder
1 tsp
Cacao powder
2 tbsp

Step by step


For the chocoflan you'll need a deep baking pan(33x23cm) and another one, larger then first pan.



Heat  the 200g granulated sugar and 100ml water in a sauce pan until it begins to boil and melt.


Let it boil, stir regularly until it begin to caramelize and will have an amber colour.


This is my caramel ready for use.


Immediately pour the caramel into the bottom of deep baking pan.


You need to move very fast here - using a tablespoon cover with caramel the bottom and a part of the sides of baking pan.


Preparing the Flan:

In a bowl mix 8 eggs, 100g sugar, 1000ml of milk and vanilla extract.


You can add here some lemon juice and zest, if you don't like the smell of eggs.


Chocolate Cake:

In other bowl mix together 2 eggs, 125g granulated sugar, 100ml vegetable oil, 160g white flour, 1 tsp baking powder and 2 tbs cacao powder.

Here you can add some rom flavour if you like.


Here is the cake batter.


Pour the flan mix into the baking pan with caramelized sugar.


Slowly pour the cake batter over the flan mixture.


Place the pan with chocoflan in a larger roasting pan. Add 1-2 cups of water into this roasting pan, it will serve as a water bath during baking.

Bake 1 hour at 180 C, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.

When the cake is done remove from the water bath and cool completely to room temperature, about 1 hour.


You could serve it now but it wil be better to refrigerate it for 3-4 hours.


Then run a thin knife around the cake to loosen it from the side of the pan.


Cover the pan with a big dish, invert and shake it easy up and down.


Remove the pan and the cake is ready, but better chill it for 4-5 hours before serving.


Very delicious, creamy and melt in your mouth.

Bon Appetit!

Quantity: 2 kg (20-25 servngs)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Cakes, Desserts

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